Tawny-colored and aromatic with nutmeg and cinnamon, apple and banana, with a hint of hops. More spicy banana in the flavor and a toasted malt backdrop, with a light hop bitterness. Very refreshing, dry and tart finish. It includes some Vienna malt in the grist. They also make a Weizen Hell, a golden hefeweizen introduced in 1994 as a nod to modern tastes, proving once again, that Schneider knows how to please.